Episodes

Mike and Mark Black grew up in Lockhart, TX which means they grew up in one of the oldest BBQ worlds. BBQ is in their blood, literally. (Listen and you'll know why). I met them a while back and if you haven't listened to my episode with Mark and Jason Hisaw it's a good one. They serve over 1000 briskets a week in what I like to call a brisket factory. Mark and Mike have an amazing passion for good food, great customer service and truly treating their employees like family. They work hard to cre...

Mike and Mark Black grew up in Lockhart, TX which means they grew up in one of the oldest BBQ worlds. BBQ is in their blood, literally. (Listen and you'll know why). I met them a while back and if you haven't listened to my episode with Mark and Jason Hisaw it's a good one. They serve over 1000 briskets a week in what I like to call a brisket factory. Mark and Mike have an amazing passion for good food, great customer service and truly treating their employees like family. They work hard to cre...

Mike and Mark Black grew up in Lockhart, TX which means they grew up in one of the oldest BBQ worlds. BBQ is in their blood, literally. (Listen and you'll know why). I met them a while back and if you haven't listened to my episode with Mark and Jason Hisaw it's a good one. They serve over 1000 briskets a week in what I like to call a brisket factory. Mark and Mike have an amazing passion for good food, great customer service and truly treating their employees like family. They work hard to cre...

If you haven't heard of Buxton Hall you're going to want to go after this episode. The food, the beer and the vibe is so good I have had thoughts of moving to Asheville just to be near Elliott's restaurant. Plus there's more than 50 breweries in the downtown area of Asheville. I first met Elliott at a special event in Houston where everyone was cooking to raise money for B's Cracklin in Atlanta. B's had a fire and the dinner was to raise money for the staff while the restaurant was rebuilt. Ell...

If you haven't heard of Buxton Hall you're going to want to go after this episode. The food, the beer and the vibe is so good I have had thoughts of moving to Asheville just to be near Elliott's restaurant. Plus there's more than 50 breweries in the downtown area of Asheville. I first met Elliott at a special event in Houston where everyone was cooking to raise money for B's Cracklin in Atlanta. B's had a fire and the dinner was to raise money for the staff while the restaurant was rebuilt. Ell...

If you haven't heard of Buxton Hall you're going to want to go after this episode. The food, the beer and the vibe is so good I have had thoughts of moving to Asheville just to be near Elliott's restaurant. Plus there's more than 50 breweries in the downtown area of Asheville. I first met Elliott at a special event in Houston where everyone was cooking to raise money for B's Cracklin in Atlanta. B's had a fire and the dinner was to raise money for the staff while the restaurant was rebuilt. Ell...

Sarah Scott - Director of food service Clint Walenciak - Packing Manager David O’Diam - VP of retail From the plant to the store or the restaurant. These three help millions of pounds of CAB travel all over the world. Whether you're cooking it yourself or waiting for it to come to the table, they have probably been a part of the process. Enjoy this conversation with the people that bring great beef to hungry meat enthusiasts all over the world.

Sarah Scott - Director of food service Clint Walenciak - Packing Manager David O’Diam - VP of retail From the plant to the store or the restaurant. These three help millions of pounds of CAB travel all over the world. Whether you're cooking it yourself or waiting for it to come to the table, they have probably been a part of the process. Enjoy this conversation with the people that bring great beef to hungry meat enthusiasts all over the world.

Sarah Scott - Director of food service Clint Walenciak - Packing Manager David O’Diam - VP of retail From the plant to the store or the restaurant. These three help millions of pounds of CAB travel all over the world. Whether you're cooking it yourself or waiting for it to come to the table, they have probably been a part of the process. Enjoy this conversation with the people that bring great beef to hungry meat enthusiasts all over the world.

Subscribe to the show and follow us on Instagram @bestbarbecue

Subscribe to the show and follow us on Instagram @bestbarbecue

Subscribe to the show and follow us on Instagram @bestbarbecue

Dr. Sara Place works for the National Cattlemans Beef Association. She studies sustainability and keeps a benchmark at where the industry is at. She studies sustainable management of livestock production systems focusing on researching opportunities to improve the economic, social, and environmental facets of livestock production in concert. You can read many of her articles on cattle, sustainability and the climate. Follow her on Twitter @drsplace. If you want the true story on beef and the e...

Dr. Sara Place works for the National Cattlemans Beef Association. She studies sustainability and keeps a benchmark at where the industry is at. She studies sustainable management of livestock production systems focusing on researching opportunities to improve the economic, social, and environmental facets of livestock production in concert. You can read many of her articles on cattle, sustainability and the climate. Follow her on Twitter @drsplace. If you want the true story on beef and the e...

Dr. Sara Place works for the National Cattlemans Beef Association. She studies sustainability and keeps a benchmark at where the industry is at. She studies sustainable management of livestock production systems focusing on researching opportunities to improve the economic, social, and environmental facets of livestock production in concert. You can read many of her articles on cattle, sustainability and the climate. Follow her on Twitter @drsplace. If you want the true story on beef and the e...

Jeremiah Bacon cooks delicious steaks, burgers and other great beef at his many restaurants. Kevin Yon raises thousands of heads of cattle, many of which may end up on plates at Jeremiah's restaurants. When I heard that they had switched places to try each other's jobs I knew this would be a great conversation. The funny thing was that they both said the others job was harder. Y'all know I love talking to hard working people. These two were a real treat. They are focused on a high standard and ...

Jeremiah Bacon cooks delicious steaks, burgers and other great beef at his many restaurants. Kevin Yon raises thousands of heads of cattle, many of which may end up on plates at Jeremiah's restaurants. When I heard that they had switched places to try each other's jobs I knew this would be a great conversation. The funny thing was that they both said the others job was harder. Y'all know I love talking to hard working people. These two were a real treat. They are focused on a high standard and ...

Jeremiah Bacon cooks delicious steaks, burgers and other great beef at his many restaurants. Kevin Yon raises thousands of heads of cattle, many of which may end up on plates at Jeremiah's restaurants. When I heard that they had switched places to try each other's jobs I knew this would be a great conversation. The funny thing was that they both said the others job was harder. Y'all know I love talking to hard working people. These two were a real treat. They are focused on a high standard and ...

This week I talk about Certified Angus Beef, Bill Dumas, Southern Smoke, Sam Jones, Trudy's Underground BBQ, Kimchi Smoke and ATX food guy!

This week I talk about Certified Angus Beef, Bill Dumas, Southern Smoke, Sam Jones, Trudy's Underground BBQ, Kimchi Smoke and ATX food guy!

This week I talk about Certified Angus Beef, Bill Dumas, Southern Smoke, Sam Jones, Trudy's Underground BBQ, Kimchi Smoke and ATX food guy!

Troy and Stacy Hadrick and Debbie Lyons-Blythe are known for the high quality beef they produce. You don't have to take my word for it, if you google their names you'll find videos, articles and stories all about their ranches. Both of their families have been raising cattle for 5 generations and they are proud to be a part of the Certified Angus Beef brand. I got to sit down with them as a guest to the CAB conference in Asheville, NC. They invited me out to cover the event and talk to the peo...

Troy and Stacy Hadrick and Debbie Lyons-Blythe are known for the high quality beef they produce. You don't have to take my word for it, if you google their names you'll find videos, articles and stories all about their ranches. Both of their families have been raising cattle for 5 generations and they are proud to be a part of the Certified Angus Beef brand. I got to sit down with them as a guest to the CAB conference in Asheville, NC. They invited me out to cover the event and talk to the peo...

Troy and Stacy Hadrick and Debbie Lyons-Blythe are known for the high quality beef they produce. You don't have to take my word for it, if you google their names you'll find videos, articles and stories all about their ranches. Both of their families have been raising cattle for 5 generations and they are proud to be a part of the Certified Angus Beef brand. I got to sit down with them as a guest to the CAB conference in Asheville, NC. They invited me out to cover the event and talk to the peo...